Blueberry Mango Turnovers {Flaky & Easy}
Simple. Flaky. Fruity. My easy Blueberry Mango Turnovers are bursting with bright summer flavours and are the perfect stress-free pastry to start your day! They are simple to make, flaky, and wonderfully sweet & tangy!
Ingredients
Turnovers
- 1 sheet Frozen Puff Pastry thawed
- 1/2 - 3/4 cup (85g-125g) Frozen (thawed) or fresh Blueberries
- 1/2 cup (85g) Frozen (thawed) or fresh Mangos cut into chunks
- 2 tsp Cornstarch
- 2 tbsp Honey (or granulated sugar)
- 1/4 cup (60ml) Water
- 1 tsp Lemon Juice fresh
Egg Wash
- 1 Egg large
- t tbsp Water
Topping
- 1 tbsp Demerara Sugar (or other course sugar)
Instructions
Blueberry Mango Filling
- In a small saucepan, combine fruit (blueberries and mangos), honey, cornstarch, and water, and bring to a boil over medium heat.
- Stir over heat for approximately 2-3 minutes or until fruits are glossy and slightly thickened (note: thickening will occur quickly, don't forget to stir frequently to prevent thickened lumps).
- Remove from heat. Add freshly squeezed lemon juice and mix.
- Place blueberry mango filling into small bowl, cover with plastic wrap (to prevent skin from forming) and let cool.
Turnovers
- Preheat oven to 400F (or 375F convection bake).
- Line baking pan with parchment paper. Set aside.
- Place thawed puff pastry on flat surface with 1 tbsp of flour to prevent sticking.
- Unfold pastry sheet and cut into 4 squares. Place puff pastry squares onto prepared baking pan lined with parchment paper.
Assembly
- Add 1-2 tbsp of blueberry mango filling to the centre of each puff pastry square.
- In a small bowl, whisk together egg with water to create an egg wash.
- Brush egg wash over two intersecting sides of each puff pastry square and fold in half to make a triangle. Press edges together with fingers until a tight seal is formed. Crimp edges with a fork.
- Create 2 slits in centre of each puff pastry triangle (note: this step allows for steam to escape during baking). Add egg wash to the surface of each turnover and top with coarse sugar, as desired.
- Bake pastries at 400F (375F convection bake) for ~20 min or until golden brown. Remove from oven. Let cool on baking rack.
- Enjoy!
Video
Notes
Sofia’s Tips:
- Want to try this recipe with other summer fruit!? Great Idea! These pastries also turn out wonderfully with raspberries, and blackberries
- Looking for a substitute for honey? Try this recipe with maple syrup or date syrup!
Tried this recipe?Let us know how it was!